Eating six slices of bacon, three sausages or a steak of seven ounce a day & # 39; increases your risk of an early death & # 39;
- Research of 2,600 men found 200 grams of meat every 20 years, increasing the risk
- Most men ate mainly red meat, which was associated with heart disease
- No risk was found for other animal proteins, such as fish, dairy or eggs
Eating six slices of bacon, three sausages or seven liters of steak a day can increase the risk of an early death, research suggests.
A study found that men who ate more than 200 g (7 oz) of meat per day were 23 percent more likely to die over the next 20 years than those who had less than 100 g (3.5 oz).
Researchers noted that the main source of protein from the participants was red meat, which was associated with heart disease and colon cancer.
The study suggests that eating more than 200 g of meat per day increases the risk of an early death. This amounts to about six slices of bacon, three sausages, a steak or ten slices of ham (broth)
One slice of bacon typically weighs 31 g (1 oz). Therefore, a person should eat a little less than six and a half slices to take them up to 200 g.
A sausage is usually around 66 g (2.3 oz) and a slice of ham 20 g (0.7 oz). We should therefore eat three sausages and slices of ten ham to take our intake up to 200 g.
The findings, by Finnish researchers, further add fuel to the current row on red meat and whether it is healthy.
The research was conducted by the University of Eastern Finland and led by Heli Virtanen, a registered dietitian.
The UK Department of Health recommends that people eat no more than 70 grams (2.4 oz) of red or processed meat per day.
And the American Institute of Cancer Research recommends a maximum of 510g (18oz) per week, which is approximately 72g (2.5oz) per day.
Red meat is higher in saturated fat than chicken or turkey, which can cause cholesterol to rise, which is known to lead to heart disease.
DOES RED MEAT INCREASE OUR RISK OF CANCER FILE?
Red meat – such as beef and lamb – & # 39; probably increases your risk of colon cancer & # 39 ;, according to the NHS.
And processed meat – such as sausages and bacon – carries a similar risk.
The NHS and the American Institute of Cancer Research both recommend limiting our consumption to around 70 g (2.4 oz) per day.
These recommendations came about after the 2011 Iron and Health report of the Scientific Advisory Committee on Nutrition concluded that red and processed meat is likely to increase the risk of colon cancer.
However, the report could not identify the exact amounts that are safe to eat.
The same survey found that the average British adult eats 70 grams of red meat per day.
The report & # 39; Food, nutrition, exercise and cancer prevention & # 39; of the World Cancer Research Fund in 2007 also said that the link between red meat and the disease & # 39; convincing & # 39; is.
The NHS therefore recommends people who eat 90 grams or more of red meat a day and reduce their intake to 70 grams.
And the NHS lists red and processed meats – including sausages, bacon, and ham – & # 39; probably increases your risk of colon cancer & # 39 ;.
But the health service also praises red meat because it is rich in proteins, iron and vitamin B12.
To really discover the long-term effects of meat on our health, the researchers analyzed 2,641 Finnish men.
The men – who were between 42 and 60 years old – noted their protein intake during a typical four-day period.
They were then followed on average for 22 years, during which time 1,225 disease-related deaths occurred.
The study showed that those with a & # 39; high animal protein & # 39; consumption compared to their vegetable intake were significantly more likely to die too quickly.
However, this only applied to those who ate excessive amounts of meat, with no risk for fish, dairy and eggs.
Overindulging in meat was found to be particularly dangerous for those with type 2 diabetes, cardiovascular disease or cancer.
The results, published in The American Journal of Clinical Nutrition, remained true even after the researchers had adapted to other lifestyle factors.
Future studies should look at how proteins specifically affect people with health problems, the scientists claim.
& # 39; However, these findings should not be generalized to elderly people at greater risk of malnutrition and whose protein intake often remains below the recommended amount & # 39 ;, says Virtanen.
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